Strawberry Raspberry Mojitos

Drinks | Fruit

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I've been writing this blog for just over six months now and I feel like I've talked a fair bit about myself. I would like to think that you know a little about me, at least the basics. I've severely toned down my love (read: obsession) of cats, but other than that, you know me, kind of. So I feel like it's time for a bit of a confession.

Posted by : Hint of Vanilla
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Nutella Zeppole with Dark Chocolate Sauce

Bread | Chocolate

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I used to be terrified of deep fryers. I mean, I love deep fried food, who doesn’t? But being near a deep fryer made me antsy. I don’t exactly know why. I think it was a combination of a few little things. The biggest would be being burned by hot oil. I mean, if that got onto your skin, how do you get it off? What if the whole fryer just exploded and you were covered in hot oil? Terrifying. Secondly, oil stains last forever, no matter how many times they go through the wash, at least in my experience. And thirdly, I’m worried that if I get over my fear of deep fryers, I’ll become horribly fat from deep frying things at home.

Posted by : Hint of Vanilla
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Maple Blueberry Muffins

Breakfast | Fruit | Muffins

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After I made this blueberry sauce, I realized that I still had a whole bunch of blueberries left. I was pretty tempted to just eat them all raw, but I decided not to in the end. 

I was a bit hesitant to make blueberry muffins to be honest. When I think of blueberry muffins, I think of the ones you find in supermarkets. You know, the giant ones that are too sweet, cakey, and kind of....sticky. Those muffins give blueberry muffins a bad name.

Posted by : Hint of Vanilla
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Lemon Tartlets with Blueberry Sauce

Fruit | Tarts

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It seems like spring has finally decided to show up here in Vancouver. We've had quite a few sunny days and this has tricked my mind into thinking that summer is right around the corner, which it most certainly is not. 

Posted by : Hint of Vanilla
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Dark Chocolate Soufflés

Chocolate

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Soufflés tend to have a certain mystique around them for some people. They see it as a delicate dessert that is fickle and temperamental. Only people who really know what they're doing can pull off a good soufflé. None of that is true. When you accept the fact that the soufflés will fall, they become just another dessert that anyone can do.

Posted by : Hint of Vanilla
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